Royal braised chicken (murgh korma shahi)

Yield: 4 servings

Measure Ingredient
700 grams Boned chicken thighs or breast; (1 1/2lb)
75 grams Natural yoghurt; (3oz)
½ teaspoon Ground turmeric
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 teaspoon Salt
50 grams Raw unsalted cashew nuts; (2oz)
150 millilitres Single cream; (5fl oz)
50 grams Ghee or unsalted butter; (2oz)
½ teaspoon Onion seeds
½ teaspoon Fennel seeds
1 large Onion; finely sliced
1 tablespoon Ground coriander
1 teaspoon Ground cumin
½ teaspoon Chilli powder
1 tablespoon Tomato pur‚e
300 millilitres Warm water; (10fl oz)
½ teaspoon Balti garam masala
1 tablespoon Fresh chopped mint leaves
½ teaspoon Dried mint
3 tablespoons Choppped fresh coriander leaves

Place the chicken, yogurt, turmeric and half the ginger, garlic and half the salt in a large mixing bowl and mix thoroughly. Cover and leave to marinate in the refrigerator for 4-6 hours or overnight. Remove from the refrigerator 30 minutes before cooking.

Put the cashew nuts and cream in a bender and add 3-4 tbsp water. Blend to a smooth pu‚e and set aside.

Preheat a balti pan over a medium heat and add the ghee or butter. When hot, but not smoking, add the onion and fennel seeds and let them sizzle for a few seconds. Add the remaining ginger and garlic and stir fry for 1 minute.

Add the onion and stir fry for 6-7 minutes until it is soft and just beginning to colour, then add the ground coriander and cumin. Stir-fry for 1 minute.

Add the marinated chicken and all the marinade. Increase the heat to high and stir-fry the chicken for 4-5 minutes or until it loses its pink colour.Add the chilli powder, tomato pur‚e and the remaining salt. Stir fry for 2-3 minutes. Add the warm water and cook for a further 3-4 minutes, stirring frequently.

Add the cashew and cream mixutre, garam marsala, mint and coriander leaves.

Stir fry for 2-3 minutes and serve.

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